are the saisons refermented with wild funk in the barrell like the lambics and flanders red/browns? sour is refreshing to those belgians , and i don't think your triple would suffer from a higher frement temp. gradual is the way though.

i'll dig up the quote about how high the one brother let the ferment temp get, for fear of crashing the yeast. he said the strain tolerated it and it was good. apparently they aim more for attenuation, and 'digestabilty'.

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are the saisons refermented with wild funk in the barrell like the lambics and flanders red/browns? sour is refreshing to those belgians , and i don't think your triple would suffer from a higher frement temp. gradual is the way though.

i'll dig up the quote about how high the one brother let the ferment temp get, for fear of crashing the yeast. he said the strain tolerated it and it was good. apparently they aim more for attenuation, and 'digestabilty'.

I don't think saisons are refermented like that, but I don't know for sure. Maybe some are, some aren't? I'm actually enjoying one of my last few saison's right now. I let this bugger hit 85+ after a day of fermentation. It is AWESOME!

As far as letting the trappist/abbey yeasts hit that temp. I dunno, worth an experiment, but probably not while you are already doing a taste comparison experiment. I say keep it at 70-71 and below.

I like that recipe, Evan ... very nice. Yours will be within the SRM range, no?

Well, I went out of town for the weekend and returned to both batches having finished (pretty much) and having dropped their krausens. I tested and sampled both of them last night. The Chimay is at 1.015 (down from 1.080) and the Rochefort is at 1.016 (down from 1.080). The sample both tasted freakin' incredible. And unless I told you, you would NOT guess that the recipes are identical save for the yeast. They are immensely different, much more so than I expected (and I expected a lot). The Rochefort is cleaner and warmer, the Chimay has more Belgian esters and has a rounder mouthfeel, despite being about the same FG. These are both winners, and I can't wait to get them in bottle.

Oh, and no, I've never heard of a Saison being refermented like a lambic or flanders sour.

You have now That's what the Fantome dreggs are for, I haven't cultured them yet though - that starter you commented on was from the Oerbier Reserve and a Kriek. I've heard that Fantome works well though, and that they can work in as little as three months to funkify/sour.

Glad to hear they're both turning out so well, if you're still planning on blending some of the two batches I think it'll be great to see how the blend ends up tasting.

__________________ "Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)